Grasshopper approved as food ingredient, potential for 'grasshopper chocolate' emerges

Grasshoppers (pulmuci) have officially joined the ranks of recognized food ingredients in South Korea, paving the way for their use in a wider range of food products. The Ministry of Food and Drug Safety and the Rural Development Administration announced the reclassification of grasshoppers from a temporary food ingredient to a general one, adding it to the 'Standards and Specifications for Food'.

This approval means food companies can now use grasshoppers as a raw material without undergoing separate safety assessments, a process previously required for temporary approval. Grasshopper is now the tenth edible insect to receive official recognition in South Korea, joining species like the locust and the two-spotted cricket. Its larger size compared to locusts and shorter breeding cycle make it a more productive option for cultivation.

“

With this listing, grasshoppers can be processed in various ways such as freeze-drying, microwave drying, and hot-air drying, and diverse forms of food development are possible.

Officials highlighted the nutritional benefits of grasshoppers, noting their rich protein and unsaturated fatty acid content, which makes them suitable for use in products such as snacks, powders, chocolates, and toppings. The Ministry also pointed out that grasshoppers can be processed through various methods, including freeze-drying, microwave drying, and hot-air drying, opening possibilities for diverse food development.

Edible insects are increasingly valued as a future food source due to their lower environmental impact compared to traditional livestock, emitting fewer greenhouse gases and consuming less water. However, the widespread adoption of insects in everyday foods like snacks faces hurdles. Public perception remains a significant challenge, with aversion to insects hindering their acceptance. An official from the Ministry acknowledged that the current focus is on recognizing safe ingredients for future food security and related industries, rather than immediate market demand.

“

Currently, it is less about utilizing edible insects due to a lack of food and more about recognizing ingredients with confirmed safety as food ingredients in preparation for future food and related industries.